Flourless Chocolate Caramel Tart
Servings: 10
Ingredients
Cake
- 1 cup Semi-sweet or Bittersweet Chocolate Chips
- 1/2 cup Unsalted Butter
- 3/4 cup Granulated White Sugar
- 1/4 tsp. Kosher Salt
- 1-2 tsp. Instant Espresso Powder 1 will enhance the chocolate flavor. 2 will give you a mocha flavor.
- 1 tsp. Vanilla Extract
- 3 Lg. Eggs, at room temperature
- 1/2 cup Unsweetened Cocoa Powder
Ganache
- 1 cup Semisweet or Bittersweet Chocolate Chips
- 1/2 cup Heavy Cream
Caramel (you can use a good store bought,too)
- 1/3 cup Packed Brown Sugar
- 3 Tbs. Unsalted Butter
- 1 Tbs. Whole Milk
Instructions
Cake
- Preheat oven to 375°.Lightly grease an 8" round cake pan and line the bottom with parchment paper. Grease the parchment too.
- In a medium microwave safe bowl, melt the chocolate chips and butter together. Butter should be fully melted and chips should melt easily from there, when stirred.Stir in the sugar, salt, espresso powder and vanilla.Add the eggs, one at a time and beat just until incorporated after each egg.Add the cocoa powder, and stir until just combined.Pour batter into prepared pan.Bake for 25 minutes. The top should have a thin crust and a thermometer should read 200°
- Cool in panzer 5 minutes. Then loosen sides and turn out onto a serving plate. Cool completely.
Ganache
- Place chocolate chips in a small heat proof bowl. Heat the heavy cream until just starting to simmer (Scald). Pour cream over chocolate chips and let sit for 3-5 minutes.Stir until smooth and chocolate is completely melted.Spoon over cake and allow to set. About 10 minutes.
Caramel
- Heat the brown sugar, butter and milk in a small saucepan, over a medium heat.Stir often and as it begins to boil, remove from heat. Allow to cool.While still lukewarm, spoon over top of ganache. Use the back of the spoon to spread evenly over top.Some of the ganache will melt. It's ok.Serve at room temperature or chilled with fresh whipped cream.